House Smoked Yellowfin Tuna Dip Recipe

Pat the yellowfin tuna loin dry with paper towels. Brush the loin lightly with olive oil and season evenly with kosher salt, black pepper and brown sugar, pressing the seasoning to adhere.

Prepare a small smoker or a grill set up for indirect smoking. Preheat to 225°F (107°C). Add a mild wood chip such as apple, alder, or cherry for a subtle smoke that complements tuna.

Place the seasoned tuna on the smoker grates and smoke until the internal temperature reaches 110–125°F (43–52°C) for medium-rare to medium (about 20–35 minutes depending on thickness). The tuna should have a delicate smoky aroma and a lightly cooked exterior while staying moist inside.

Remove tuna from the smoker and let rest 5 minutes. Flake the smoked tuna into bite-size pieces with a fork, discarding any connective tissue. Allow to cool slightly before combining with other ingredients.

Prepare Base

In a medium bowl, beat the room-temperature cream cheese until smooth using a fork or spatula. Add Greek yogurt and mayonnaise and mix until fully combined and creamy.

Stir in lemon juice, Dijon mustard, smoked paprika, black pepper and kosher salt until evenly distributed.

Fold in the flaked smoked tuna, chopped capers, minced shallot, chopped dill and snipped chives. Mix gently so the tuna stays slightly textured rather than pureed; the dip should be chunky but spreadable.

Taste and adjust seasoning: add more lemon juice for brightness, more salt/pepper to taste, or up to 1/2 teaspoon hot sauce if you want a little heat.

For best flavor, cover and refrigerate the dip for at least 30 minutes to allow the flavors to meld. If you prefer a smoother texture, pulse half the mixture briefly in a food processor, then fold the remaining chunky tuna back in.

Transfer the chilled dip to a serving bowl. Drizzle the surface with a little extra-virgin olive oil, sprinkle with a pinch of smoked paprika and lemon zest if using, and garnish with fresh dill sprigs and additional chives.

Serve with toasted baguette slices, crackers or crisp vegetables. Keep refrigerated and consume within 2–3 days.